Pistachio and Cherry Mexican Wedding Cakes

This recipe was inspired by one I saw in Bon Appetit. The original recipe made 80 (mine makes more like 20) and I changed it in some other small ways. They turned out fabulous:

1 stick unsalted butter (1/4 c.) at room temperature
1/4 cup powdered sugar (plus more to roll the cookies in for later)
1/4 tbsp. vanilla extract
dash salt
1/3 c. shelled pistachios (the recipe says to chop these, but I didn’t because I knew they would get broken up a little when added to the mix in my KitchenAid – even the ones that didn’t get broken were just fine – they aren’t too big)
1/4 c. craisins
.825 of a cup of cake flour (I just estimated what that would look like in my measuring cup)
.415 of a cup of regular, all-purpose flour (again, I just estimated what that would look like in my measuring cup)

First, I preheated the oven to 350* and prepared two cookie sheets with parchment paper. Since these don’t spread out when they cook, I really could have put all 20 cookies on one sheet, though.

I added the stick of butter and 1/4 c. powdered sugar to my KitchenAid and let that mix until it was nice and fluffy. Next, I added the vanilla and salt, then the pistachios and cherries.

Once that was all incorporated, I added both flours and let that mix just until it was all worked in – not long at all.

Next, I took a spoon and placed the cookies onto the baking sheets. If you want to make them into their traditional shape, you can form them into football shapes.

They went into the oven for about 18 minutes. The original recipe says to check them at 16 minutes, but mine were still under-done on the bottoms so I had to wait a couple of minutes. This is how they looked when they came out (and I put them all on one cookie sheet at that point to cool):

Once they were cool (about ten minutes), I rolled them in powdered sugar that I had put into a bowl.

Pistachio Mexican Wedding Cakes

They were really, really good!

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